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Gomes J, Barbosa J, Teixeira P. Natural Antimicrobial Agents as an Alternative to Chemical Antimicrobials in the Safety and Preservation of Food Products. ACTA ACUST UNITED AC 2019. [DOI: 10.2174/2212796812666180511115037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Microbiological quality of food is of utmost importance in the food industry, so the use of food additives is essential to reduce microbial loads, which may result in food spoilage and poisoning.Objective:This study aimed to test the antimicrobial activity of three natural compounds – chitosan, ethanolic extract of propolis, and nisin – against 15 Gram-positive bacteria, 15 Gram-negative bacteria and two fungi and, also, to compare it with the antimicrobial activity of the chemical compound sodium nitrite, alone and in combination with sodium chloride.Methods:Antimicrobial activity was tested at different pH values and temperatures of incubation to simulate the presence of the pathogens in different food products and different storage conditions, as well as to determine their influence on the inhibition of microorganisms.Results:Most of the Gram-positive bacteria were inhibited at 25 µg/mL of nisin. Concentrations of 10 mg/mL of ethanolic extract of propolis inhibited fungi, most of the Gram-positive and some Gramnegative bacteria, and with concentrations of 0.65% (w/v) of chitosan, it was possible to inhibit most of the tested microorganisms. All the natural compounds tested had greater inhibitory effect against the various microorganisms compared with sodium nitrite alone and in combination with sodium chloride, in the different conditions of pH and temperature.Conclusion:This suggests that natural compounds could be good candidates for use as an alternative to chemical antimicrobials in food safety and preservation.
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Affiliation(s)
- Joana Gomes
- Universidade Catolica Portuguesa, Escola Superior de Biotecnologia, CBQF – Centro de Biotecnologia e Quimica Fina, Porto, Portugal
| | - Joana Barbosa
- Universidade Catolica Portuguesa, Escola Superior de Biotecnologia, CBQF – Centro de Biotecnologia e Quimica Fina, Porto, Portugal
| | - Paula Teixeira
- Universidade Catolica Portuguesa, Escola Superior de Biotecnologia, CBQF – Centro de Biotecnologia e Quimica Fina, Porto, Portugal
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Kobbi S, Nedjar N, Chihib N, Balti R, Chevalier M, Silvain A, Chaabouni S, Dhulster P, Bougatef A. Synthesis and antibacterial activity of new peptides from Alfalfa RuBisCO protein hydrolysates and mode of action via a membrane damage mechanism against Listeria innocua. Microb Pathog 2017; 115:41-49. [PMID: 29221796 DOI: 10.1016/j.micpath.2017.12.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 12/02/2017] [Accepted: 12/04/2017] [Indexed: 11/28/2022]
Abstract
In this work we evaluated the mode of action of six new synthesized peptides (Met-Asp-Asn; Glu-leu-Ala-Ala-Ala-Cys; Leu-Arg-Asp-Asp-Phe; Gly-Asn-Ala-Pro-Gly-Ala-Val-Ala; Ala-Leu-Arg-Met-Ser-Gly and Arg-Asp-Arg-Phe-Leu), previously identified, from the most active peptide fractions of RuBisCO peptic hydrolysate against Listeria innocua via a membrane damage mechanism. Antibacterial effect and the minimum inhibitory concentrations (MIC) of these peptides were evaluated against six strains and their hemolytic activities towards bovine erythrocytes were determined. Prediction of the secondary structure of peptides indicated that these new antibacterial peptides are characterized by a short peptide chains (3-8 amino acid) and a random coli structure. Moreover, it was observed that one key characteristic of antibacterial peptides is the presence of specific amino acids such as cysteine, glycine, arginine and aspartic acid. In addition the determination of the extracellular potassium concentration revealed that treatment with pure RuBisCO peptides could cause morphological changes of L. innocua and destruction of the cell integrity via irreversible membrane damage. The results could provide information for investigating the antibacterial model of antibacterial peptides derived from RuBisCO protein hydrolysates.
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Affiliation(s)
- Sabrine Kobbi
- Institut Charles Viollette, équipe ProBioGEM, Polytech'Lille, Boulevard Paul Langevin, 59655 Villeneuve D'Ascq, France; Laboratoire d'Amélioration des Plantes et Valorisation des Agroressources, Sfax, 3038, Université de Sfax, Tunisia
| | - Naima Nedjar
- Institut Charles Viollette, équipe ProBioGEM, Polytech'Lille, Boulevard Paul Langevin, 59655 Villeneuve D'Ascq, France
| | - Nourdine Chihib
- Institut Charles Viollette, équipe ProBioGEM, Polytech'Lille, Boulevard Paul Langevin, 59655 Villeneuve D'Ascq, France
| | - Rafik Balti
- Laboratoire d'Amélioration des Plantes et Valorisation des Agroressources, Sfax, 3038, Université de Sfax, Tunisia
| | - Mickael Chevalier
- Institut Charles Viollette, équipe ProBioGEM, Polytech'Lille, Boulevard Paul Langevin, 59655 Villeneuve D'Ascq, France
| | - Amandine Silvain
- Biological and Food Engineering Platform, Polytech'Lille, Université Lille 1 Sciences and Technology, Boulevard Paul Langevin, 59655, Villeneuve D'Ascq, France
| | - Semia Chaabouni
- Laboratoire d'Amélioration des Plantes et Valorisation des Agroressources, Sfax, 3038, Université de Sfax, Tunisia
| | - Pascal Dhulster
- Institut Charles Viollette, équipe ProBioGEM, Polytech'Lille, Boulevard Paul Langevin, 59655 Villeneuve D'Ascq, France
| | - Ali Bougatef
- Laboratoire d'Amélioration des Plantes et Valorisation des Agroressources, Sfax, 3038, Université de Sfax, Tunisia.
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Karabín M, Hudcová T, Jelínek L, Dostálek P. Biologically Active Compounds from Hops and Prospects for Their Use. Compr Rev Food Sci Food Saf 2016; 15:542-567. [PMID: 33401815 DOI: 10.1111/1541-4337.12201] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 01/31/2016] [Accepted: 02/02/2016] [Indexed: 02/06/2023]
Abstract
Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.
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Affiliation(s)
- Marcel Karabín
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Tereza Hudcová
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Lukáš Jelínek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
| | - Pavel Dostálek
- Dept. of Biotechnology, Faculty of Food and Biochemical Technology, Univ. of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic
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Prudêncio CV, Mantovani HC, Cecon PR, Prieto M, Vanetti MCD. Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Müller-Auffermann K, Grijalva F, Jacob F, Hutzler M. Nisin-producing microorganisms and their implementation in brewers' wort. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.232] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- K. Müller-Auffermann
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
| | - F. Grijalva
- Cerveceria Centro Americana S.A; Guatemala City Guatemala
| | - F. Jacob
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
| | - M. Hutzler
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
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Müller-Auffermann K, Grijalva F, Jacob F, Hutzler M. Nisin and its usage in breweries: a review and discussion. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.233] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- K. Müller-Auffermann
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
| | | | - F. Jacob
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
| | - M. Hutzler
- Research Center Weihenstephan for Brewing and Food Quality; Technical University of Munich; Freising Germany
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Prudêncio CV, Mantovani HC, Cecon PR, Vanetti MCD. Differences in the antibacterial activity of nisin and bovicin HC5 against Salmonella Typhimurium under different temperature and pH conditions. J Appl Microbiol 2014; 118:18-26. [PMID: 25358073 DOI: 10.1111/jam.12680] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 10/12/2014] [Accepted: 10/14/2014] [Indexed: 11/29/2022]
Abstract
AIMS To compare the action of nisin and bovicin HC5 in combination with EDTA on Salmonella Typhimurium under different environmental conditions. METHODS AND RESULTS Salmonella Typhimurium was treated in BHI broth containing EDTA (1·5 mmol l(-1)) and nisin or bovicin HC5 (200 AU ml(-1)) under different pH and temperature conditions, and according to a central composite design with two factors (temperature and pH). Cell viability was evaluated on plate count agar for 48 h. The combination of nisin or bovicin HC5 with EDTA was able to inhibit the growth of Salmonella, but the temperature and pH conditions promoting inhibition were distinct for each bacteriocin. Nisin was bactericidal over a broad range of temperature and pH, while bovicin HC5 was bacteriostatic in most conditions and bactericidal only in specific conditions (pH >6·0 and temperature >30°C). Salmonella Typhimurium did not show tolerance to bovicin HC5 or cross-tolerance between these lantibiotics. CONCLUSIONS Nisin and bovicin HC5 both inhibited the growth of Salmonella, but the activity of each bacteriocin was differently influenced by environmental conditions. SIGNIFICANCE AND IMPACT OF THE STUDY Nisin and bovicin HC5 have the potential to inhibit the growth of Salmonella, but environmental conditions should be considered to establish optimal conditions for its application.
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Affiliation(s)
- C V Prudêncio
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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Sila A, Hedhili K, Przybylski R, Ellouz-Chaabouni S, Dhulster P, Bougatef A, Nedjar-Arroume N. Antibacterial activity of new peptides from barbel protein hydrolysates and mode of action via a membrane damage mechanism against Listeria monocytogenes. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.10.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Chatterjee C, Paul M, Xie L, van der Donk WA. Biosynthesis and mode of action of lantibiotics. Chem Rev 2005; 105:633-84. [PMID: 15700960 DOI: 10.1021/cr030105v] [Citation(s) in RCA: 556] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Champak Chatterjee
- Department of Chemistry, University of Illinois at Urbana-Champaign, 600 South Mathews Avenue, Urbana, Illinois, USA
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